Add the flour/salt mix to the egg/yeast mixture, and stir well. Turn out onto a lightly floured surface and slowly knead in the remaining half cup of flour. Return to bowl, cover, and allow to rise for 2 hours.

With a rolling pin, roll out in a rectangle on a floured surface. Cover 1/2 of the rectangle with the frozen blueberries. Fold it over to cover berries, and roll it out again.

In another bowl, mix together 1 egg with a tablespoon of milk, and beat it well.

In yet another bowl, mix together 1 tablespoon cinnamon with 1/3 cup sugar. Paint the dough rectangle with egg mix, then spread the cinnamon/sugar mix evenly over it. Starting with the short side, begin rolling it into a tight log. Save the remainder of the egg mix.

Place with the seam down in a well-greased loaf tin, and set in a warm place to rise for another two hours.

Brush the top of the loaf with the remainder of the egg mix. Bake in a preheated oven at 350F for 50 minutes [well-done bread should make a hollow sound when you knock on it]. Remove from pan and set on a rack to cool before you slice it.

Step One

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Put 1 cup milk and 1/2 stick butter together in a bowl or pan, and heat it until the butter is melted. I find it easiest to just stick it in the microwave for a couple minutes, but you could heat on the stovetop if you prefer. The mixture should be warm to the touch, but not hot - if it's too hot, you'll kill your yeast.

Add 2 1/2 teaspoons yeast, and let sit for 10 minutes.

Step Two

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In a second bowl, mix 2 eggs and 1/3 cup sugar together, combining fully. Pour the yeast mixture in, and stir it until it's smooth. Set aside.

Step Three

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In a clean mixing bowl, sift together 4 cups flour with 1 teaspoon salt. Make sure there aren't any big lumps in either the flour or salt.

Step Four

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Add half of the flour/salt mix to the egg/yeast mixture, and stir until it's smooth before adding the second half.

Turn out onto a lightly floured surface and slowly knead in another half cup of flour. Return to bowl, cover, and allow to rise in a warm place for 2 hours.

Step Five

Spreading blueberries on dough | Source

Folding the dough | Source

Rolling it out again | Source

With a rolling pin, roll the dough out in a rectangle on a floured surface. Cover 1/2 of the rectangle with the frozen blueberries - I use frozen ones because they're hard, and won't just squish and burst when you roll them. If you've got only fresh berries, I recommend placing them in the freezer for a while to harden before you use them.

Fold the dough in half to cover berries, and roll it out again with the rolling pin. Try for a rectangle no wider than the loaf pan you want to put it in, and about 15 or so inches long.

Step Six

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In another bowl, beat together an egg and a tablespoon of milk until fully combined.

Step Seven

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In another bowl [I know, this recipe does use a lot of bowls!], mix together 1 tablespoon cinnamon with 1/3 cup sugar.

Paint the dough rectangle with egg mix. This helps keep the layers from separating when you bake it, so it's an important step.

Spread the cinnamon/sugar mix evenly over the dough. Starting with the short side, begin rolling it into a tight log - try not to leave any big air pockets.

Save the remainder of the egg mix, and set it aside in the refrigerator.

Step Eight

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Place the dough roll with the seam down, in a well-greased loaf tin. Set in a warm place to rise for about another two hours.

Don't let the bread rise higher than the top of of the loaf tin, though. If it's rising quickly, you can bake it sooner.

If it is reluctant to rise, I sometimes turn on the oven for a few moments, then off again - so the oven is not hot, but just a bit warm - and place the dough inside to rise. The yeast needs heat to grow, so when it's cold out sometimes it needs a bit of extra help.

Step Nine

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Brush the top of your loaf with the remainder of the egg mix - this makes the crust nice and glossy and gives it a good texture.

Bake in a preheated oven at 350F for 50 minutes [well-done bread should make a hollow sound when you knock on it].

Comments

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Cheryl Fay Mikesell

4 years agofrom Mondovi, WI

YUM! Great photo's on how to make this. I really should get back to make breads. I love blueberries!

Valerie Proctor Davis

4 years agofrom Birmingham, Alabama

Now I have something to do with that bag of frozen blueberries!

Elsie Hagley

4 years agofrom New Zealand

You have done a great job with this how-to hub. The recipe looks very yummy and blueberries are one of my favorite berries, will be making this one. Is not the season for them in New Zealand yet, won't be long though spring is just around the corner.

AUTHOR

Krissa Klein

4 years agofrom California

Susan, I'm so glad you like it :) It's a fantastic recipe, though making it too often has been know to expand waistlines..at least for me, since I can't resist eating the whole loaf!

Susan Deppner

4 years agofrom Arkansas USA

As I scrolled down the page, I could almost smell the yeast, the cinnamon, then the final product. It's beautiful and looks oh, so good! I haven't baked with yeast in several years. This may be what gets me started again. Thanks so much for sharing!

Anna

4 years agofrom chichester

I can't wait to try this! Thanks for the lovely recipe!

William Leverne Smith

4 years agofrom Hollister, MO

For sure!! ;-)

AUTHOR

Krissa Klein

4 years agofrom California

It is very tasty! I'm on a diet, or I'd eat it every day. With butter. Lots of butter.

William Leverne Smith

4 years agofrom Hollister, MO

Looks delicious! Thanks for sharing!! ;-)

Sandra 452

4 years ago

That picture alone looks good enough to eat.

AUTHOR

Krissa Klein

4 years agofrom California

OldRoses, thanks for the comment! You can absolutely use fresh blueberries; I just used frozen because they're so much cheaper and it's hard to get decent-quality fresh ones here. Hope you enjoy!

Caren White

4 years agofrom Franklin Park, NJ

WOW!! I love cinnamon bread and I love blueberries but I never thought to combine them. What a fabulous idea. I can't wait to try it. Can you use fresh blueberries rather than frozen? Voted up.

Yum! This looks good, and homemade is always better than store bought. I can imagine it with some honey butter.

AUTHOR

Krissa Klein

4 years agofrom California

Thank you, Rebeccamealey! I haven't made any recently myself -- it might be time to do it soon. Well, as soon as the weather cools down enough that I can bear using the oven, that is :) Hope you enjoy!

Rebecca Mealey

4 years agofrom Northeastern Georgia, USA

Yum! I have a bunch of blueberries in the freezer. I may have to try this. Great photo tutorial and it looks delicious.

Marie Giunta

5 years agofrom Sydney, Australia

This is not something I would normally make but it looks so yummy and your steps are easy so I'm going to give it a try. Thanks for sharing this lovely recipe, voted up and shared.

CraftytotheCore

5 years ago

Wow! I totally have to try this! Thanks so much for posting this, it looks so yummy!

Brenda

5 years agofrom Springfield, MO

This look really yummy. I love cinnamon raisin bread and make it all the time, so this might be a nice change. I have blueberry in my refrigerator right now so I'm going to give it a try. Thanks. Voted up and shared.

vibesites

5 years agofrom United States

This is really nice! I have eaten bread with raisins but I haven't tried this one yet with blueberries. I think I'm gonna love it! Thanks for sharing your recipe. Up and useful.

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